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| | A matter of taste |
 | | Towns that wind along the coast, Alghero, Bosa, Stintino, Castelsardo, Portotorres have a wide tradition of marine cooking. |
 | | Rich and colourful sea salads with sea food and crustaceans, sea bass and swordfish carpaccios, fresh pasta seasoned with fish sauce or with the tuna “bottarga”, tasty soups of farmer origin such as the “zuppa gallurese" the base ingredients of which are: hard wheat bran bread, beef broth, fresh and grated seasoned pecorino, parsley. |
 | | In some areas of Sardegna, for example the one around Sassari, there is a culinary tradition known for the preparation of dishes that have snails as protagonists. |
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